Soy-Ginger Tofu & Jasmine Rice
with Garlic Veggies & Fresh Chilli
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Time to unleash your inner chef! We've unlocked the key to creating the most tender, moist and flaky tofu. Pop your fish straight onto a bed of baking paper and foil with any flavours you like, wrap it up and let your oven do the rest. Paired with tender veggies and a flavourful soy-ginger sauce, your plate will be licked clean!
Ingredients
2
Garlic
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Ginger Paste
1
Carrot
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Lemon
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1
Fresh Chilli
1
Asian Greens
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
• Cut plain tofu into 2cm chunks. Slice lemon into wedges. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add a generous squeeze of lemon juice and cook, turning to coat, until fragrant, 1 minute.
• Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into sticks. • Thinly slice fresh chilli.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, until tender, 4-5 minutes. Add asian greens, cook until just wilted, 1-2 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• In a small heatproof bowl, microwave the sesame oil, remaining garlic and ginger paste, in 30-second bursts, until warmed through. • Stir through the soy sauce mix and the brown sugar.
• Divide jasmine rice between bowls. • Top with tofu and garlic veggies. • Spoon soy-ginger sauce over tofu and veggies. Garnish with crispy shallots and chilli (if using) to serve. Enjoy!
